Give the potatoes a head start by microwaving them until just shy of tender. The secret to crispy spuds isn’t extra oil or a superhot pan; it's letting them dry out on paper towels before sautéing. The result is golden-brown, supercrispy potatoes that become wonderfully herby, salty, and garlicky. If you can’t find baby gold potatoes, substitute fingerlings or cut larger Yukon Gold potatoes into a medium dice.
1 tablespoon water
1 pound baby golden potatoes, quartered
1 tablespoon olive oil
1 garlic clove, grated
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh dill
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Est. added sugars g
How to Make It
Place 1 tablespoon water and quartered potatoes in a microwave-safe bowl; cover with plastic wrap. Microwave at HIGH 4 minutes or until tender. Place potatoes on a paper towel-lined baking sheet; let potatoes dry for 5 minutes.
Heat oil in a large cast-iron skillet over medium-high. Add potatoes; cook 3 minutes or until browned and crisp. Combine potato mixture, garlic, and remaining ingredients; toss.